Interview with Frank Solivan & Dirty Kitchen – Live @ TPHMH 11/7/12

Recently awarded with the Best Emerging Artist of the year award at the International Bluegrass Music Association awards, Frank Solivan & Dirty Kitchen are turning heads everywhere they go. We had a conversation with Frank last night about music, food and all things delicious. Here are some highlights from our interview. Be sure to catch them live this Wednesday at The Pour House Music Hall!

Q: What was the first instrument you learned to play?

A: The first instrument I started fooling around with was the guitar and violin. I learned a few chords and then started messing with an old fiddle we had in the house. I must have been 5 or 6 years old.

Q: Describe the moment you knew that performing music was your calling.

A: I’m not sure there was a particular moment, but I do recall seeing New Grass Revival playing at the Strawberry music festival when I was around 10 years old. I realized then that the “bluegrass” instruments could do way more than what I was hearing at our family gatherings. They blew my mind! I knew then, that I had to take practicing very serious.

Q: You’re a foodie, right? And a foodie’s kitchen is always clean. So, why is it Frank Solivan & Dirty Kitchen instead of Frank Solivan & Clean Kitchen. Or Gourmet Kitchen?

A: I live for good food and good music! My mom was in the restaurant business for years and she showed me how to cook. From an early age she had me stirring and slicing in the kitchen at home. I worked in the food industry for a stint when I lived in Nashville. My connection to food though, is more of a connection to my family. I come from a huge musical family. Growing up, we would have regular gatherings that focused on large spreads of grub and everyone playing music.

So, when I recorded my first solo project I Am A Rambler… I made sure a fiddle tune of mine called “Dirty Kitchen” was the first track. Later when I was trying to come up with a band name… it just seemed fitting.

Q: Please write a haiku that ties together bluegrass music and gourmet cooking.

A: How about one that ties in my music in with my food…

Bluegrass smorgasbord

Mando chop satiates ears

Art that sustains me

Q: Where in the world is Carmen San Diego?

A: I know where San Diego is… and I know a gal named Carmen… does that count?